UNIVERSITY  OF  ILLINOIS  BULLETIN 

Issued  Weekly 


Vol.  XV  FEBRUARY  ii,  1918  No.  24 

[Entered  as  second-class  matter  December  ii,  1912,  at  the  post  office  at  Urbana,  Illinois, 

under  the  Act  of  August  24,  1912.] 


WHEAT  SAVING 


By 

RUTH  WHEELER 
Assistant  Professor  of  Household  Science 


PUBLISHED  BY  THE  UNIVERSITY  OF  ILLINOIS 

Under  the  Direction  of  the  War  Committee 

URBANA 


Women  of  Illinois:  Saving  wheat  is  more  important  now  than  saving 

money 


Women  of  Illinois: 

It  is  imperative  that  we  make  a  greater  effort  to  save  wheat. 

Our  soldiers  and  sailors  and  the  allies  must  have  bread. 

A  light  digestible  loaf  cannot  be  made  without  some  wheat. 

There  is  not  enough  wheat  in  the  world  to  give  everybody  the 
necessary  minimum  amount  if  anybody  uses  wheat  unnecessarily. 

And  as  far  as  the  nourishment  of  the  body  is  concerned,  wheat 
is  not  at  all  superior  to  corn  or  oats. 

Therefore,  be  sure  your  breakfast  food  is  not  made  of  wheat, 
no  matter  what  ornamental  name  it  may  bear;  serve  quick  breads, 
cookies,  puddings,  pastries  made  without  wheat;  replace  one-third 
or  even  one-half  of  the  wheat  in  yeast  bread  by  finely  ground  corn 
or  oats  or  by  potato  flour  or  mashed  potato. 

The  Irish  potato  is  one  of  the  most  highly  nutritious  foods  we 
have.  Potato  bread  is  delicious ;  it  keeps  fresh  longer  than  all- wheat 
bread ;  it  makes  a  beautiful  golden  toast. 

Remember  that  graham  flour  and  macaroni  are  all  wheat!  Use 
crackers  made  of  other  grains  than  wheat. 

YEAST  BREADS 
Potato 

Riced  boiled  potato  or  commercial  potato  flour  can  be  substituted 
for  one-half  of  the  wheat  flour  in  bread.  The  product  is  es¬ 
pecially  satisfactory  if  the  coarser  wheat  flours,  graham  or  whole 
wheat,  are  used.  The  baking  temperature  should  be  somewhat 
lower  than  that  for  wheat  bread. 

Corn 

A  mixture  of  one-half  white  wheat  flour,  one- fourth  corn  meal, 
and  one-fourth  corn  flour  makes  a  good  bread. 

Oats 

When  one-half  of  the  wheat  is  replaced  by  oats,  the  latter 
should  be  in  the  form  of  meal  or  of  rolled  oats  put  thru  a  food 
chopper.  The  sponge  should  be  made  of  wheat  and  the  baking  tem¬ 
perature  the  same  as  that  of  all-wheat  bread. 

Rye 

One-half  the  wheat  flour  in  bread  may  be  replaced  by  rye  flour 
or  rye  meal,  the  latter  giving  a  rather  better  product.  The  first  dough 
should  be  relatively  soft  and  contain  all  of  the  ingredients  except 
one-fifth  of  the  white  flour  which  is  saved  for  the  last  mixing. 

A  fair  bread  may  be  made  by  using  half  rye  and  for  the  other 
half  of  the  flour  a  mixture  of  three-fifths  wheat  flour  and  two- 
fifths  commercial  potato  flour. 


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Rye  breads  should  be  baked  at  a  lower  temperature  than  wheat 
breads  thruout  the  baking  period. 

Our  supply  of  rye  and  barley  is  being  rapidly  decreased  by 
shipments  to  the  allies.  Use  corn,  oats,  and  potato,  preferably, 
therefore.  . 

QUICK  BREADS 

Good  digestible  quick  breads  may  be  made  without  any  wheat. 
On  wheatless  days  either  these  should  be  served  or  no  bread  at  all. 
When  large  quantities  must  be  baked  at  once,  quick  corn  bread,  such 
as  wafer  corn  bread  or  corn  dodger,  is  particularly  useful.  It  is  a 
good  food  from  the  nutritive  standpoint,  is  palatable,  takes  little 
manipulation,  and  so  is  quickly  made. 

Wafer  Corn  Bread 

2  cups  fine  corn  meal  i  egg 

2  teaspoons  baking  powder  i  tablespoon  fat 

^  teaspoon  salt  2  cups  milk 

2  tablespoons  molasses 

Mix  corn  meal,  baking  powder,  and  salt.  Add  melted  shortening, 
molasses,  and  beaten  egg.  Beat.  Pour  into  shallow  pans  to  a  depth  of  not 
more  than  one-fourth  inch.  Bake  in  hot  oven. 


Prairie  Bread 

^2  cup  corn  meal  1^2  cups  rye  flour 

Yi  teaspoon  salt  ^  4  teaspoons  baking  powder 

1  tablespoon  vegetable  oil  %cup  milk 

Ys  cup  boiling  water  %  cup  chopped  nut  meats 

Put  corn  meal  into  a  bowl,  add  salt,  oil  and  boiling  water.  Mix.  Let 
stand  twenty  minutes.  Now  add  flour  mixed  with  baking  powder  and  the 
milk  and  nuts.  Mix  lightly,  pour  into  a  well  greased  bread  pan ;  let  stand  in 
a  warm  place  twenty  minutes.  Bake  in  a  moderately  hot  oven.  Do  not  cut 
until  cold. 

Corn  Dodger 

2  cups  corn  meal  2  teaspoons  fat 

I  teaspoon  salt  1%  cups  boiling  water 

Pour  the  boiling  water  over  the  other  materials.  Beat  well.  When 
cool,  form  into  thin  cakes  and  bake  thirty  minutes  in  a  hot  oven.  Makes 
fourteen  biscuits. 

Boston  Brown  Bread 


2  cups  corn  meal  2  teaspoons  soda 

2  cups  rye  flour  i  cup  molasses 

1  teaspoon  salt  2  cups  sour  milk 

Steam  for  three  hours.  This  is  a  good  flavored  bread  and  compares 
favorably  with  other  brown  breads. 

Drop  Barley  Biscuits 

2  cups  barley  flour  i  teaspoon  salt 

3  teaspoons  baking  powder  i  egg 

2  tablespoons  fat  i  cup  milk 


Muffins 

Good  muffins  can  be  made  without  wheat  by  using  one  cup  of  rye  meal 
with  one  cup  of  potato,  rice,  corn,  or  barley  flour,  or  by  using  one  cup  of  rye 
flour  with  one  cup  of  corn,  buckwheat  or  oat  meal.  In  either  case,  one  egg, 
milk,  fat,  sirup  or  sugar,  baking  powder,  and  salt  are  used,  ajid  the  whole 
baked  in  a  hot  oven. 


DESSERTS 


Rye  and  Rice  Pastry 


2^2  cups  rye  flour  i  teaspoon  salt 

1V2  cups  rice  flour  %  cup  fat 

I  teaspoon  baking  powder  %  cup  water 

Sift  flour,  salt,  and  baking  powder  together ;  cut  the  fat  into  the  flour 
mixture.  Add  water,  mixing  and  handling  as  little  as  possible.  Chill  until 
ready  to  roll. 

Drop  Cakes 


I  cup  rye  flour 
DA  cups  rolled  oats 
Vz  cup  shortening 
1/4  cup  brown  sugar 
%  cup  corn  sirup 
I  egg 

Combine  the  €ugar  and  the  fat. 
the  flour,  rolled  oats,  baking  powder. 
Add  the  cinnamon,  nuts,  and  raisins, 
moderately  hot  oven. 


3  tablespoons  water 
2  teaspoons  baking  powder 
Vz  teaspoon  salt 
Vz  teaspoon  cinnamon 
Vz  cup  nut  meats 
^2  cup  raisins 

the  sirup  and  the  water.  Combine 
and  salt,  and  add  to  the  first  mixture. 
Drop  on  greased  pans  and  bake  in  a 


MENU  FOR  A  WHEATLESS  DAY 


Breakfast :  Fruit,  rice  and  corn  meal  waffles  and  maple  sirup,  coffee 
Lunch:  Baked  soy  beans,  oatmeal  muffins,  jam 

Dinner :  Tomato  soup,  pot  roast,  mashed  potatoes,  rice  custard,  coffee 


REFERENCES 

Secure  the  following  bulletins  from  the  United  States  Department  of 
Agriculture,  Washington,  D.  C. 

“Start  the  Day  Right” 

“Do  you  know  Corn” 

“Do  you  know  Oatmeal” 

“Plenty  of  Potatoes” 

“Cereal  Foods,”  Caroline  L.  Hunt  and  Helen  W.  Atwater,  Farmers’ 
Bulletin  No.  817. 

“Partial  Substitutes  for  Wheat  in  Bread  Making”,  Hannah  L.  Wessling, 
States  Relations  Service  Document  No.  64. 


Let  us  do  more  than  the  Food  Administration  asks !  We  can 
if  all  American  women  make  food  conservation  their  first  concern 
and  put  their  best  thought  into  planning  wheatless,  meatless,  sugar¬ 
less  meals  that  are  nutritious  and  so  interesting  that  the  family  will 
look  forward  to  the  “ - less”  meals ! 


We  must  save  more  wheat  even  if  it  costs  more  money! 


